BAKED MUSHROOMS, KALE AND BRUSSELS SPROUTS WITH TEXMATI RICE

Start by washing kale, brussels and mushrooms, patting dry with a paper towel or cloth. Remove stems from mushrooms and kale, chop kale and slice brussels in half. Place on aluminum foil lined baking sheet.

Drizzle extra virgin olive oil over kale, brussels and mushrooms, being sure to cover the veggies enough but not too much. Sprinkle with kosher salt to your liking and toss, mixing in olive oil and kosher salt with veggies. Throw it in the oven for about 20 minutes (monitor! the kale cooks quickly)!

While the veggies are cooking get started on the rice--follow the instructions on the container. :)